mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 14, 2014 18:04:53 GMT
lotta eye candy...but can't believe Orlando Bloom has not been mentioned...male perfection personified
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 14, 2014 0:08:26 GMT
this is Honey, one of the rescue kittens I got to bottle feed and raise this past May. Happy to say all are now in their own forever homes. Sad, too...cuz I sure do miss them.
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 14, 2014 0:05:30 GMT
lemon bars
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 8, 2014 17:53:45 GMT
Dh just returned from a trip there...and what he is telling everyone about is that he "Rode the Duck"...and gave his duck call to our granddaughter... www.ridetheducksofseattle.com/don't know if link will work....
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 8, 2014 3:46:34 GMT
Dh and I did the Carnival Ecstasy to the Bahamas...and I would not do a Carnival Cruise again. To me, the food was simply awful...just really cheap tasting. Well, the omelet bar wasn't too bad. Even the dining room instead of the buffet wasn't that great. The highlight was collecting the special shot glass they sold each night.
Now, I few years ago I went on a Princess Cruise of the Mediterranean...and LOVED the experience. The food was perfect, the excursions were wonderful..I would do Princess again.
BUT at each port with Carnival, I saw a Disney ship there...I'm thinking that will probably be the next one I'll try out.
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 8, 2014 3:36:30 GMT
In 2009 I went on a lifestyle change through Sparkpeople. And it was the Sparkpeople quick start that helped me...for a period of time make 5 goals you can stick with...and as you progress, build on those goals.
I cannot say, I've done real well with the weight loss , have regressed the past year or so...BUT can say with the changes, my body reacts differently to the 'bad' stuff. For example, before the change I drank 3 to 4 cans of Pepsi per day...I am down to maybe one a month, and usually only half a can at that. But I find that when I do indulge..1) it tastes awful, 2) my body reacts and lets me know it simply does not like this...from the caffeine giving me a rush I can feel, to the extra gurgling between my tummy and esophagus.
I find it does that when I have fried food also.
So, what I am trying to say, as you start this journey, it will be tough at first, but eventually the 'cravings' do stop and your body will love the healthier foods.
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 8, 2014 2:16:40 GMT
I finished Looking for Me by Beth Hoffman last night. I enjoy her style of writing - comfortable like soft pajamas. Here is my review on goodreads: Looking for MeI haven't figured out what I will read next. I have 12 boxes of books in the to read pile. don't have 12 boxes, but 3 piles in my closet...what I did when I could not decide what to read, is I counted the first 35 and asked my dh to pick a number. He picked a wonderful book, Evidence Not Seen by Darlene Diebler Rose. I've started one of the Candace Cameron Burre books, Reshaping it All...hoping it motivates me to make the changes I need. I KNOW what to do, but have struggled with just doing it.
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mjmone
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Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 8, 2014 1:33:08 GMT
you could look at Costa Rica...my sis took her daughters there @the same age, though I think it may have been with a group...but the pics look wonderful and they all had a good time.
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 6, 2014 14:57:07 GMT
Missed 4...also knew I hit the wrong button on 2 as I did it...yeah...Arctic ocean...ha!
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 4, 2014 16:14:15 GMT
"I've always liked painted ceilings and I think it does make rooms feel larger. Sometimes I will paint a ceiling a slightly darker color in a larger room which I think makes it feel cozier." what sheeppea said.
In my home there are only 2 rooms with white ceilings, the guest room which is in a Caribbean Blue...and the laundry room that is in a spring green.
Guess a big influence was the designer Christopher Lowell...and his book 7 Layers of Design.
Most are a form of tan or beige, except the dining...I put pale pink over a taupe...and my scraproom, a pale blue over violet...and the suite is a very pale yellow over blue.
(my painter loved me!!)
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 4, 2014 14:40:35 GMT
*christine* shared this one...
Disneyland Hotel Banana Bread Recipe
Ingredients
* 1 cup butter
* 1/4 teaspoon vanilla extract
* 2 cups sugar
* 3 cups flour
* 2 eggs
* 1/2 teaspoon salt
* 2 teaspoons water
* 2 teaspoons baking soda
* 2 cups ripe bananas (Mashed)
Directions
Preheat oven to 350 degrees.
Sift together Flour, Salt and Baking Soda  Set Aside.
Mix melted Butter and Sugar until well blended.
Add Eggs one at a time, mixing well after each one.
Add Water.
Add Bananas and Vanilla  Mix well.
Fold in Flour mixture until well incorporated.
Grease 2 loaf pans and divide batter equally between the 2 pans.
Bake for 1 hour or until center of loaf is firm and a toothpick inserted to the center comes out clean.
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 4, 2014 14:39:04 GMT
KatieBPea posted this one
Lemon Snowball Cookies
Cookie Dough:
2 sticks butter
1/3 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
2 cup flour
Coating:
1 cup powdered sugar
1/2 teaspoons Kool-Aid lemonade unsweetened drink mix powder
(mix these together in a bowl)
Cream butter, sugar and flavorings. Add flour and mix until a dough forms. Roll into 1" balls and bake 1" apart on ungreased cookie sheet at 350°F degrees for 15-18 minutes they will not be brown on top. While cookies are warm, toss them in the lemon powdered sugar mixture and put on a plate to cool. Makes about 3 dozen cookies.
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 4, 2014 14:36:44 GMT
PetEnthusiast Posted this one "Beach Street Lemon Chicken Linguine 1 lb. linguine (or fettuccine) 2 T. olive oil Zest from one lemon Juice from one lemon 1/2 c. chopped green onion 1/4 c. chopped fresh parsley Salt and freshly ground pepper Parmesan cheese Marinade: 1/2 c. olive oil 2 cloves garlic, whole 2 T. Cajun seasoning 2 T. lemon juice 2 T. minced parsley 1 T. brown sugar (or more if you like it a little sweeter) 2 T. soy sauce 2 chicken breasts, sliced. (*OR* 16 extra large shrimp) Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours. Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp. Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm." (recipe originally copied from dealstomeals.blogspot.com/2009/03/my-favorite-pasta-recipe.html blog, but actual origin unclear from that blog) >>My own additional notes to go with recipe added 10-16-10, 2:50p: I sliced thin strips with the "grain" (long way) of the chicken breasts, then those into thirds so they were nice bite sized pieces in there. I did only LIGHTLY sprinkle on a shredded parm/romano. (--it's so healthy & tasty as it is I couldn't see dumping a whole lot on, just enough to give another slight "zest" of flavor) I also used Weber's "N'Orleans Cajun" which is a great (and widely available) cajun spice Another note: I only marinated it for one hour, and that was plenty of time, so it can be (somewhat) "last minute" if you forget to marinade way ahead
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 4, 2014 14:32:21 GMT
this was posted by BergdorfBlonde, with her homemade lemon curd
Fluffy southern coconut and lemon curd cake
Paula Deen
Ingredients:
One 18 1/4 ounce box lemon cake mix
Frosting
1 1/2 cups sugar
2 egg whites
1/3 teaspoon cream of tartar
1/8 teaspoon salt
One 11-ounce jar lemon curd
Finely grated zest of 1 lemon
1 1/2 cups sweetened flaked coconut
Preparation
Preheat the oven to 350 F. Grease and flour two 8-inch round cake pans. Prepare and bake the cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
To make the frosting, in a heatproof bowl or in the top of a double boiler, combine the sugar, egg whites, cream of tartar, salt and 1/3 cup water. Place the bowl over boiling water, and beat with an electric mixer for 1 minutes. Take the bowl away from the heat and continue to beat with an electric mixer for an additional 7 minutes on high speed.
Heat the lemon curd gently over medium low heat, just to soften. Fold the curd and lemon zest into the frosting.
To assemble the cake, cut each layer in half horizontally. Frost one layer and top it with the next, using all the layer. Frost the top and sides of the cake and cover with the coconut.
Store wrapped or in an airtight container in the refrigerator. The cake will keep for three to five days.
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 4, 2014 14:28:38 GMT
another one I don't want to 'lose'
Yvonne's Done-to-death Apple Bread
oven 325, bakes in about 1 hour and 10 minutes
3 eggs, slightly beaten
2 cups sugar
1 cup vegetable oil
1 Tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 cups chopped, pared, cored apples (about 3-4) (this puts to good use that darned apple/peeler/corer slicer thing you got at a Pampered Chef party years ago and never used!)
1 cup chopped pecans
topping:
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to slow 325. Grease and flour two 8 1/2 x 5 1/2 x 2 1/2 inch loaf pans (or I use those mini loaf pans)
2. Stir together the eggs, sugar, oil and vanilla in medium sized bowl until well mixed.
3. Combine the flour, soda and cinnamon on piece of waxed paper, and then then stir into liquid ingredients until just evenly mixed. Stir in the apples and pecans. The mixture will be very thick and gloppy.
Divide between the loaf pans.
4: Prepare the topping: combine the sugar and cinnamon in a small cup, and sprinkle over the loaves.
5: Bake in preheated slow oven at 325 for 1 hour and 10 minutes, approximately. Check it carefully with a tester inserted in center comes out CLEAN. Make sure it's done. Sometimes in my oven they take longer than the time specified. Make sure they are done. Nothing worse than raw middle.
Let the breads cool in the pans on wire racks for 10 minutes. Run a thin knife around the edges of the pans. Remove the breads from the pans to wire racks to cool.
The breads are better the second day. Wrap them tightly in plastic wrap or foil and store at room temperature.
This is easy to make with ingredients always on hand. It's so good. People will beg you for the recipe. Then you will give it out, and it will appear at every single function you attend there after, and then you get sick of it. Don't hate me, I told you so.
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mjmone
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Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 4, 2014 14:26:44 GMT
recipes from the old site, that I don't want to lose...
Pumpkin Cookies by TinCin
5 Cups of Flour
2 tsp Baking Soda
2 tsp Baking Powder
3 Tablespoons Cinnamon
2 tsp Nutmeg
1 tsp salt
1 Cup Butter
1.5 Cup Brown Sugar
1.5 Cup White Sugar
2 eggs
2 tsp vanilla
1 small can of solid pack pumpkin (1.5 cups)
Cream Sugar, butter add eggs & vanilla once mixed add pumpkin
Mix dry ingredients and then mix in to pumpkin mixture
Using a tablespoon, drop on to cookie sheet
Sprinkle the tops with a sugar/cinnamon mixture (1/2 cup sugar & 2 Tablespoons cinnamon)
Bake at 350 for 15-20 minutes
This recipe will make about 4-5 dozen cookies.
You will want to adjust the cinnamon according to your taste.
I use extra cinnamon and nutmeg and frost them with cream cheese frosting instead of sprinkling on the sugar/cinnamon.
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mjmone
Full Member
Posts: 441
Jul 3, 2014 2:58:29 GMT
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Post by mjmone on Jul 3, 2014 13:54:21 GMT
agreed, I sure was going through withdrawals till I found this board...actually found it through Goodreads, was hoping to find a Peas group there
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